Add all ingredients (except graham crackers) to a shaker without ice, and shake vigorously for at least 15 seconds. Add ice and shake well again. Double strain into a rocks glass that has been rimmed with graham cracker crumbs. Garnish with a sage leaf.
Roughly chop peeled squash into 1-inch cubes. Boil until tender, then strain (reserve water) and let cool slightly. Puree until smooth while adding maple syrup and reserved water. Grate half of a nutmeg seed into the mix, and store in a sealed container in the refrigerator for up to one week.
Salted graham cracker crumbs
Pulse crackers and salt in a food processor until super fine. Store in a sealed container at room temperature.
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